SPECTRAL STUDIES ON THE ROLE OF IONIZING RADIATION IN COLOR CHANGES OF RADAPPERTIZED BEEF

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 1979-01-01 DOI:10.1111/j.1365-2621.1979.tb09996.x

A. R. KAMAREI, M. KAREL, E. WIERBICKI

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引用次数: 26

Abstract

Effects of ionizing radiation on beef pigments were studied by determining the absorption spectra of myoglobin solutions and the reflectance spectra of radiation-sterilized beef slices. Bovine and ovine oxymyoglobin (MbO₂) and met(ferri)myoglobin (metMb) were extracted, purified, and treated with gamma radiation. Increasing dose and temperature of gamma radiation produced increasing shifts in characteristic peaks and progressive decreases in the Soret bands of these pigments. The total color difference (▵E), computed from tri-stimulus values of reflectance spectra of radiation-sterilized beef, showed similar dependence of color on radiation dose and temperature. Re-irradiation of beef allowed to brown in air caused the unstable red pigment to re-form. The presence of oxygen in the container during radiation-sterilization reduced the red color formation. The results show that ionizing radiation reduces the heme iron of the brown pigment of cooked meat (globin myohemichromogen) to an unstable red pigment (globin myohemochromogen), which, upon exposure to air, reverts to the original ferric (brown) pigment.

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电离辐射对未适应牛肉颜色变化作用的光谱研究

通过测定肌红蛋白溶液的吸收光谱和辐射灭菌牛肉片的反射光谱，研究了电离辐射对牛肉色素的影响。牛和羊氧肌红蛋白(MbO2)和铁(铁)肌红蛋白(metMb)被提取、纯化，并用伽马射线处理。随着γ辐射剂量和温度的增加，这些色素的特征峰位移增加，Soret谱带逐渐减少。从辐射灭菌牛肉的反射光谱的三刺激值计算出的总色差(E)，显示颜色与辐射剂量和温度有相似的依赖关系。在空气中使牛肉变褐的再辐照使不稳定的红色色素重新形成。在辐射灭菌过程中，容器中氧气的存在减少了红色的形成。结果表明，电离辐射使熟肉棕色色素中的血红素铁(珠蛋白肌红色素原)还原为不稳定的红色色素(珠蛋白肌红色素原)，暴露于空气中后还原为原来的铁(棕色)色素。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.